Irish Main

Irish Bacon and Cabbage with Parsley Sauce

Parsley sauce lifts the salty meat and simple vegetables.

Jump to recipe More Irish food
20 minsPrep time
1 hr 40 minsCook time
Serves 4; 10 minutes resting; cook potatoes and sauce while the joint simmersServings
MediumDifficulty
Irish Bacon and Cabbage with Parsley Sauce
About this dish

Irish Bacon and Cabbage with Parsley Sauce: the story on the plate

Boiled bacon and cabbage is a familiar Irish household combination and is distinct from the corned-beef association prominent in parts of the diaspora. Salty cured pork supplies the central flavour, while cabbage, potatoes and parsley sauce soften and balance the plate. The method should follow the actual joint’s curing and cooking instructions: different supermarket gammons do not all need the same soaking or simmering time. Gammon is a practical UK shopping choice for this home version.

Historical background

Boiled bacon and cabbage is a familiar Irish household combination and is distinct from the corned-beef association prominent in parts of the diaspora. Salty cured pork supplies the central flavour, while cabbage, potatoes and parsley sauce soften and balance the plate. The method should follow the actual joint’s curing and cooking instructions: different supermarket gammons do not all need the same soaking or simmering time.

Why it is famous

Parsley sauce lifts the salty meat and simple vegetables. The defining contrast is tender sliced meat, creamy sauce.

Cultural significance

Gammon is a practical UK shopping choice for this home version. Treat this as one regional or household version; accompaniments and seasoning vary between cooks.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

710Calories
56.1gProtein
58.6gCarbs
28.4gFat
Ingredients

What you need

  • 900 gammon joint, uncooked, boneless
  • 700 cabbage, shredded
  • 800 potato, peeled
  • 40 butter
  • 30 plain flour
  • 450 milk
  • 25 Parsley
  • 2 Black pepper
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. 1. Weigh the joint and read its instructions first. Wash cabbage thoroughly and cut potatoes to similar sizes for even cooking.
  2. 2. Place gammon in fresh water, bring to a simmer and cook gently about 90 minutes or according to its weight and packet directions, until 75°C for 30 seconds inside.
  3. 3. Boil potatoes separately for 20 minutes. Cook cabbage in some gammon broth for 8–10 minutes.
  4. 4. Melt butter, stir in flour and cook 1 minute.
  5. 5. Whisk in milk gradually and simmer 5 minutes; add parsley and pepper.
  6. 6. Rest gammon 10 minutes, slice and serve with cabbage, potatoes and parsley sauce. Taste before adding salt.
Cook smarter

Tips, storage and serving advice

Shopping tips

Weigh the joint and read its instructions first. Wash cabbage thoroughly and cut potatoes to similar sizes for even cooking.

Ingredient quality

Weigh the joint and read its instructions first. Wash cabbage thoroughly and cut potatoes to similar sizes for even cooking. Follow the joint’s packet advice on soaking and time per weight. Whisk milk into the roux gradually for a smooth parsley sauce; add chopped parsley near the end.

Common mistakes

Do not add salt automatically to cooking water, cabbage or sauce. Cured meat and its broth can already be very salty.

Chef’s tips

Follow the joint’s packet advice on soaking and time per weight. Whisk milk into the roux gradually for a smooth parsley sauce; add chopped parsley near the end.

How to know it is cooked

Place gammon in fresh water, bring to a simmer and cook gently about 90 minutes or according to its weight and packet directions, until 75°C for 30 seconds inside.

Plating advice

One traditional plate of sliced boiled gammon, butter-soft green cabbage, plain boiled potatoes and pale parsley sauce, clean generous plating without a roast glaze.

Make ahead

Preparation checkpoint: Weigh the joint and read its instructions first. Wash cabbage thoroughly and cut potatoes to similar sizes for even cooking. Prepare and measure components ahead, then follow the cooking, chilling and assembly order in the method. Keep raw animal foods chilled and separate from ready-to-eat ingredients.

Storage and reheating

Refrigerate perishable leftovers promptly in shallow covered containers at 5°C or below and use within 48 hours or the shortest ingredient use-by date. Reheat one portion once until steaming hot throughout, stirring sauces and soups for even heating. For chilled desserts, serve chilled rather than reheating.

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